We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Pan De Pascua?

By Andy Josiah
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Pan de pascua is a type of spiced fruit cake that people in the South American country of Chile customarily eat during the Christmas season. It is mainly characterized by its sweet spongy texture and the addition of raisins and candied fruits. The exact origin of this cake is unknown, although it is generally attributed to German immigrants to the country. Thus, it is possible that pan de pascua came into existence around the 19th century when significant German immigration to Chile began, decades after the country gained its independence from Spain in 1810.

The term "pan de pascua" means Easter bread. This can be attributed to the fact that when it was first introduced, people made and ate it during Easter feasts. Now the cake is traditionally eaten at Christmastime, when Chileans usually enjoy a slice or two with a local drink called cola de mono. Literally translated as "mean monkey’s tail," cola de mono can be considered the equivalent to eggnog in the United States.

The German origin of pan de pascua is likely because of the cake’s similarities to Stollen. This is a spiced loaf-shaped cake that usually contains raisins and nuts and is coated with either granular, powdered or icing sugar. Like the pan de pascua, the Stollen is primarily made and eaten during Christmas.

Pan de pascua is also similar to the Italian panettone. Prepared and eaten during the Christmas season and as a New Year's commemoration, panettone also contains raisins. The shape, however, is different, with the panettone sporting a cylinder on top of that resembles a cupola.

In addition to flour and the aforementioned ingredients for the cake, pan de pascua also requires butter, eggs, sugar or honey, rum or brandy, and baking powder or baking soda. The diced or dried fruits are usually apricots, figs, pears, plums or peaches. Sometimes walnuts or other nuts are added. Common spices used in the bread include ground ginger, cinnamon, nutmeg and cloves.

The butter and eggs are usually the first ingredients mixed together in pan de pascua. After adding some water, the other ingredients are thrown in. The entire mixture is poured in a greased pan and baked for a little over an hour. Some recipes suggest making the mixture a few days before baking for optimal results.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.